Sponge cake with condensed milk

Sponge cake with condensed milk

I know I don’t post much recently, life has been crazy, so many changes in a couple of months, lots of stress and adaptation. But we’re doing okay and I feel like it’s a shame not to write things down anymore. It turns out I repeat recipes much more often if they are here. This lovely condensed milk sponge cake (don’t really know what is the correct name for it, it’s like a big muffin) is great, I’ve made it twice already. Yesterday, my lovely sister and her boyfriend came to visit us in our new flat and I made some food for us and this cake for dessert. She asked for a recipe this morning and I realised it must be on my website, even if we are the only two people that use it. Somehow it turns out that I use my website a lot to make the same recipes again. It is easier to find a recipe in your website than in someone else’s, right?

Apologies if the photos don’t show it well enough, I’ve already promised myself that next time I make this beauty, I will try to take better pictures. This incredible cake is crunchy on the outside but really soft inside, it just melts in your mouth, takes about 15 minutes to put together, so versatile, perfect warm or cold. It is a must try!

The recipe is adapted from here.



  • 200 g butter
  • 200 g all-purpose flour
  • 1 can (400 ml) sweetened condensed milk
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract


  • 100 g icing sugar
  • 3 tablespoons milk or lemon juice


  1. Preheat the oven to 180 °C. Line a loaf-baking dish with parchment paper.
  2. Make the cake. Melt the butter, mix with a can of condensed milk and whisk until fluffy.
  3. Sift the flour, baking powder and salt. Add the mix into the butter and condensed milk, mix until combined.
  4. Beat in the eggs using an electric mixer until well incorporated.
  5. Pour the batter into the baking dish and bake in the oven for about 40 minutes.
  6. Remove the cake from the oven, a wooden toothpick inserted into the center should be clean, allow to cool for some time and then drizzle over the glaze.
  7. The glaze is made by sifting the icing sugar and slowly adding milk (or lemon juice) until it reaches the consistency of thick cream.
  8. Slice and enjoy 🙂
Print Friendly, PDF & Email

2 thoughts on “Sponge cake with condensed milk”

Leave a Reply

Your email address will not be published. Required fields are marked *

wp-puzzle.com logo